CASCINA GARITINA Barbera d’Asti Case Card Shelf Talker Cascina Garitina is a family run estate founded last century in 1908. Barbera is our most important wine and it's produced exclusively from our best located estate owned vineyards. During the last few years, all our efforts have been aimed at increasing the quality of grapes (short pruning, green harvest, controlled grass growth in the vineyards) in order to obtain grapes with a higher concentration and wines with a well defined structure, respecting the typical characteristics which our "terroir" instills into our products. Our vineyards are located at an altitude of 250-300 metres above sea level in the heart of the High Monferrato area, in soils which are rich in clay and have a small percentage of lime and sand. Today our vineyards cover a surface of 13 hectares: 70% Barbera and the rest divided among Dolcetto, Pinot Nero, Brachetto and Cabemet Sauvignon. Our family takes care of the entire production cycle: the manual work in the vineyards, and the careful cellaring and elevage guarantee the quality of our wines and their perfect evolution in the bottle. ESTATE DESCRIPTION Altitude: 300m above sea level Area covered by vineyards: 13 hectares in the hills of the borough of Castelboglione Grape varieties cultivated: Barbera- 8 Ha. Dolcetto- 2.5 Ha, Pinot Nero- 1 Ha, Cabemet Sauvignon- 1 Ha, Brachetto- 0.5 Ha. Soils: Medium with a tendency, in some Barbera vineyards, to contain large amounts of Clay. Climate: Mediterranean with a slight continental influence, especially in the winter: During the entire vegetative cycle of the vine, the main factor is the constant southerly wind, known as the "Marin" (sea wind).

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	CASCINA GARITINA Bricco Garitta Grape: 100% Barbera Vineyard: This Barbera is produced from grapes grown in a vineyard with optimum southwest exposure located 280 metres above sea level, in the borough of Castelboglione, Piedmont. The low Guyot training system is used, with approximately 5,000 vines per hectare. The vineyard was planted in 1951.
	Production technology: grapes are harvested in small baskets and then crushed before undergoing submerged cap .The fermentation lasts for approximately 15 days. After drawing off, malo-lactic fermentation takes place and 10% of the wine is stored in small wooden barrels (barrique), for six months. The rest remains in vats and awaits pre-bottling preparation and blending with the wood-aged wine, which takes place in the summer. The product is then bottled and left to mature for a further 6 month period. Organoleptic characteristics: Bright, strong, ruby red coloured, with an intense, elegant and pervasive bouquet, and a lingering, well- defined, harmoniously fresh flavour. Serving suggestions: Serve at 18- 20°, with main courses, well- matured cheeses and cured meats. Alcohol levels 14.25 % vol. Total acid 5,5 g/l ph 3.8 S02 80 mg/litre